spicy (but buttery) amazing mussels

3.21.2012

I think there are a few meals out there that people think are like way amazing and challenging... and they just are not. People like myself hate to break up this charade because, hey, I like to look cook when I make a simple meal that impresses.

On this list? Red Velvet Cake, Roasted tomatoes.... and mussels.

This wasn't my first time making mussels, but it was my first time making SPICY MUSSELS. That's different right?

I actually wanted to make this on Valentine's Day this year but the age ole issue of grocery shopping at 7pm and inventory got in my way. Who knew mussels would be romantic? Not me. But! Friday night was the night and they were amazing. Like. Go make some more friends and buy some more mussels immediately.

My baby sister loves mussels. So, I guess I was cooking for an biased crowd, but none the less this meal comes together super fast and with rather limited clean-up. In the past I've always made mussels in a foil pan on the grill (even easier clean-up) so this was my first indoor attempt and it was just as easy.

So here's how it goes.

(Step 1) Soak your mussels in a bath of cold water mixed with the flour. In all the times I've made mussels, I've never done this before.... so honestly I had to give it a shot. I'm not sure if it made a difference but I trust it had some impact. Make sure the water is cold because otherwise your mussels will start to cook and open up. Not what you want. So soak these suckers for 20-30 minutes.

(Step 2) While your mussels are bathing, dice up your shallot, garlic, and onion. The original recipe called for all shallot, no onion but just substitute for what you already have. It's not that big of a deal.

(Step 3) Melt some butter in a medium heat pot / skillet, big enough to hold all your mussels and mix them around a bit. Add in the diced goodness and sauteed for 3-4 minutes.

(Step 4) Toss in some finely chopped scallion, the red pepper flakes, and white wine. Bring this to a simmer and reduce liquid for 4ish minutes.

(Step 5) Transfer your clean mussels (rinsed from flour water and de-bearded) to the pot and cover. You'll only need to steam the mussels for 2-3 minutes before they are done. You can either shake the pot a few times to get everything covered in the juicey flavor goodness - or use a wooden spoon to gently mix/stir.

Now you are pretty much ready to eat. So start toasting your bread.

(Step 6) Transfer the mussels to the serving platter and reduce the liquid that remains a bit if there appears to still be too much. I know that isn't very specific but you'll just know and too much liquid isn't a bad thing... I just didn't want it spilling over the edge of my amazing whale platter.

(Step 7) Pour the juice on the mussels and serve with toasted bread (broil with drizzles of olive oil and sprinkled kosher salt).